Cooking Classes in NYC

Rustico Cooking Class Calendar

Join one of our hands-on cooking classes in the heart of NYC. Just click on any class on our calendar for the full menu and to sign up!

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Gift Certificates for Cooking Classes

Celebrating a birthday , holiday, wedding, anniversary, graduation, or promotion? Whatever the occasion, give a gift certificate for a Rustico Cooking hands-on class in New York City. Your gift will be remembered long after the class is over! We’ll email you a printable copy within hours of your purchase. Complete the gift by adding a Rustico Cooking apron or The Best Pasta Sauces cookbook!

Gift certificates value - $110 or $120?

Some of our cooking classes cost $110 and others cost $120, so we offer certificates at these two values. You can purchase either; if there is a difference between the value of the certificate purchased and the class selected, the recipient can simply pay an upgrade upon reserving the class, or use the remaining balance towards aprons, cookbooks or another class...

$110 Gift Certificate & Options

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$120 Gift Certificate & Options

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Using Your Gift Certificate

Ready to use your gift certificate? It's easy! Redeem it online by clicking Redeem your gift certificate at the bottom of each class description. A new window will open, allowing you to select the class and enter your information. We process the requests manually, usually within less than 24 hours of your request, and we'll send you a confirmation by email. We’re looking forward to cooking with you!

Upgrading your Gift Certificate

Want to attend a class valued at $120, but you have a certificate valued at $110? Have a gift certificate valued at $120 but want two people to attend a class of $110? It's easy; just upgrade your gift certificate to make up the difference and you'll be all set!

Aprons

Add an apron to your gift certificate or cooking class purchase ... You or the lucky recipient will receive one of our Rustico Cooking aprons upon signing in at the class! Note that we do not ship the aprons.

The Best Pasta Sauces Cookbook

Micol's third cookbook "The Best Pasta Sauces: Favorite Regional Italian Recipes" is now out! Published in October 2014 by Ballantine Books (a division of Random House), the 256-page book is filled with gorgeous color photography, 80 recipes for regional Italian pasta sauces, fool-proof techniques, and entertaining anecdotes... It is sure to become a favorite on your cookbook shelf. You can order copies from Amazon, Barnes & Noble or Indiebound, or you can purchase from us and get extra goodies! We are now offering shipping on the book and quantity discounts if you purchase 4 or more... Read on!

Purchase The Best Pasta Sauces direct from Rustico Cooking

Purchase the book direct from us and you will receive:

Limited-Time OfferPurchase 4 or more copies from us and we'll pay the shipping fees: save $8 per book and pay just $25 per book. We'll ship all the books to your address. It's like getting 4 books for the price of 3! Or even more by placing an order of 4 or more cookbooks that you can pick up at Rustico Cooking...

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You can also save on the book when bundling it with a gift certificate plus an apron, or a cooking class plus an apron. When purchasing a gift certificate or a cooking class, look at the options in the dropdown menu.

Italian Comfort Food -

Join us for a brand new class and learn to prepare five classic Italian dishes. First we'll knead dough for a moist, olive oil-kissed focaccia sprinkled with sea salt, then we'll learn to make fresh semolina flour pasta using a foolproof recipe; we'll pair our cavatelli pasta with a sumptuous yet light roasted tomato sauce. As a main course, we'll sear chicken cutlets and top them with a sauce featuring porcini mushrooms, Marsala, and shallots, perfect accompanied by the best roasted garlic mashed potatoes ever. For dessert, we'll master the art of making the lightest, most decadent almond paste cake ever.

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$110 | Italian Comfort Food | Friday March 1, 6PM to 9PM

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Techniques learned:

Flavors of Tuscany -

What can possibly be better than fresh, ethereal egg pasta sauced with a tangle of caramelized onions and showered with fresh Parmigiano? Not much. If you agree, join me for a fun night of cooking Tuscan-style. We'll segue our pasta with an amazing rack of lamb roasted to perfection; the rub for the lamb marries classic Tuscan seasonings to achieve incredible flavor. We'll caramemelize fennel to serve alongside our lamb (the marriage is truly made in heaven) and toss crispy bread with refreshing tomatoes, cucumbers, and basil for a modern spin on panzanella, Tuscany's famous bread and tomato salad. For dessert, we'll poach dried fruit in Marsala until plump and juicy, and scoop it atop Marsala-soaked ladyfingers and clouds of mascarpone-whipped cream.

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$110 | Flavors of Tuscany | Saturday March 2, 12PM to 3PM

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Techniques learned:

Taste of Piedmont & Lombardy -

My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old, and we lived in Milan, the capital of Lombardy, until I was nine. So I grew up eating the rich, elegant foods of this fertile region: fresh handmade pastas, creamy risottos, hearty soups, slow-cooked meats, delicate fish sweetwater fish specialties, elaborate vegetable creations, and the most delectable chocolate- and nut-based desserts. In this new class, we'll explore five traditional northern Italian dishes. We'll begin our feast with handmade ravioli stuffed with roasted butternut squash and Parmigiano; they need nothing more than a drizzle of sage-scented butter to shine. Our main course: tender medallions of filet mignon in a rich red wine sauce, served with a mushroom-laced risotto and caramelized cauliflower with plenty of cheese and bacon. And for dessert, we'll bake a delectable bread pudding studded with bittersweet chocolate morsels, topped with a tuft of whipped cream and a drizzle of rum-scented caramel sauce.

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$110 pp | Taste of Piedmont & Lombardy | Friday March 8, 6PM to 9PM

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Techniques Learned:

Fresh Pasta Workshop: Heirloom Favorites -

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas from three different Italian regions. We'll make a versatile egg pasta and roll it out into ethereal sheets, shape it into plump spinach-filled tortelloni (the cousins of tortellini but bigger), ideal with Liguria's rich and creamy walnut pesto. We'll prepare the lightest pillows of Ricotta gnocchi, delicious with a vibrant tomato and roasted pepper sauce. And we'll knead (and knead... and knead!!) a semolina dough, shape it into cavatelli, and pair it with garlicky broccoli. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

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$110 pp | Fresh Pasta Workshop: Heirloom Favorites | Saturday March 9, 12PM to 3PM

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Techniques Learned:

Evening in Southern Italy -

The recipes for this southern Italian menu hail from three distinct regions with deliciously bold, vibrant cuisines. We'll start off by baking Calabria's addictive focaccia topped with silky broccoli raab. Next up: handmade cavatelli pasta from Basilicata, sauced with a deep, red wine-laced lamb ragu; you can certainly make this ragu with beef or pork (or both) at home, but the inimitable flavor lamb lends the sauce is truly memorable. As a main course, we'll head to Sicily, for tender morsels of chicken slow-cooked with a light lemon and caper sauce, and roasted eggplants topped with fragrant tomatoes, fresh herbs, and finely chopped olives. (The topping for the eggplants is so good that you'll find yourself making it as a sauce for pasta, or as a topping for crostini or grilled fish). Our lemon cake is inspired by the endless citrus groves of Sicily, and owes its light, ethereal texture to olive oil; baking sweets with olive oil is a time-honored tradition in Italy, and yields moist, fragrant cakes with a tender crumb.

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$110 pp | Evening in Southern Italy | Friday March 15, 6PM to 9PM

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Techniques Learned:

Elegant Entertaining -

  • Potato Gnocchi in Basil Pesto
  • Filet Mignon with Chianti & Fennel Glaze
  • Roasted Asparagus with Parmigiano
  • Crispy Olive-Rosemary Polenta Coins with Saffron Aioli
  • Chocolate & Toasted Pine Nut Tartlets

Entertaining need not be stressful. With the right menu and some advance planning, it can be relatively easy. This menu is ideal for entertaining because everything can be made ahead and requires very little active work when your guests arrive. First up: my mom's foolproof potato gnocchi, sauced with a fragrant basil pesto of our own making. Once you learn to make potato gnocchi, you'll want to experiment with all manner of vegetables, from yams to sweet potatoes to butternut squash. Our main course: perfectly roasted filet mignon with a rich red wine sauce, served alongside roasted spring asparagus and crispy-on-the-outside, creamy-on-the-inside polenta coins. (A word of warning: even people who swear they dislike polenta end up loving theses, so make plenty.) For dessert, we'll whip up a decadent chocolate ganache (just heavy cream and the best quality bittersweet chocolate melted until smooth) as a filling for sweet, buttery shortcrust tartlets of our own making.

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$110 pp | Elegant Entertaining | Saturday March 16, 12PM to 3PM

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Techniques Learned:

  • Making potato gnocchi
  • Making basil pesto
  • Roasting filet mignon
  • Making a red wine glaze
  • Roasting asparagus
  • Making polenta
  • Making saffron aioli
  • Working with buttery shortcrust pastry dough
  • Making chocolate ganache
  • Toasting pine nuts

Feast in Northern Italy -

  • Caramelized Onion Focaccia
  • Mom's Potato Gnocchi with Basil Pesto
  • Tender Chicken Morsels with Brandy & Porcini Mushrooms
  • Roasted Tomatoes Stuffed with Herbed Ricotta Mousse
  • Decadent Apple & Marzipan Pie in Puff Pastry Crust

Join us for a brand new class devoted to the pleasures of northern Italian cuisine. You'll learn to make the dough for light, airy focaccia (once you've learned to make this dough, you can use it for bread, breadsticks, even pizza), one of northern Italy's famous flatbreads, and top it with sweet caramelized onions. Our first course: homemade potato gnocchi sauced with fragrant basil pesto. We'll slow-cook morsels of chicken with plenty of herbs, Brandy, and dried porcini until they are supremely tender. Tomatoes stuffed with Ricotta and fresh herbs make a lovely side for our chicken, and an apple pie topped with an almond paste crumble will have you sneaking back to the kitchen looking for seconds.

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$110 pp | Feast in Northern Italy | Friday March 22, 6PM to 9PM

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Techniques Learned:

  • Working with yeast
  • Making light focaccia from scratch
  • Caramelizing onions
  • Making potato gnocchi
  • Making basil pesto
  • Roasting chicken
  • Cooking with dried porcini mushrooms
  • Stuffing tomatoes
  • Working with puff pastry
  • Making almond paste crumble

Italian for Beginners -

  • Perfect Homemade Tagliatelle with Two-Meat Ragu
  • Chicken Scaloppine with Provolone & Prosciutto in Marsala Glaze
  • Roasted Broccoli with Garlic & Chili
  • Smashed Baby Red Potatoes with Chives & Smoked Paprika
  • The Ultimate Tiramisu

Although we designed this class with beginner cooks in mind, the techniques we'll be covering are so basic and so important to Italian cooking that anyone who enjoys Italian cuisine is sure to learn something new. We'll start off by making fresh egg pasta; I have devised a special formula that is foolproof and yields consistently delicious results, no matter what shape of pasta you're craving... it's all about which flour you use and how many eggs you add to your dough. We'll cook a perfect ragu sauce for our pasta, and there's a key to success here too, one that many advanced home cooks often skip, with disappointing results. As a main course, we'll brown chicken scaloppine, top them with cheese and Prosciutto, and finish them in the oven as we create a flavorful pan sauce with Marsala wine. Broccoli is first blanched, then roasted with garlic and chili to make a refreshing accompaniment for the chicken; sweet red baby potatoes are roasted until they are crispy on the outside and creamy within, then showered with fresh chives and a hint of smoked paprika (these potatoes are so ridiculously good that we promise you'll be making them time and again!). And for dessert, I'll share my foolproof recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

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$110 pp | Italian for Beginners | Saturday March 23, 12PM to 3PM

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Techniques Learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Cutting pasta sheets into tagliatelle
  • Making a classic meat ragu
  • Searing chicken
  • Making a wine reduction sauce
  • Boiling & roasting vegetables
  • Making a light, airy tiramisu

Tuscan Favorites -

  • Handmade Cheese Ravioli in Fresh Tomato-Basil Sauce
  • Filet Mignon with Herbed Salsa Verde
  • Roasted String Beans with Sundried Tomatoes & Thyme
  • Wild Mushroom & Sage Risotto
  • Crisp Cranberry-Lemon Biscotti

FLASH SALE: $99 PER PERSON! Tuscan cooks are masters at drawing out maximum flavor from each ingredient in their dishes. In this brand new class, we'll explore the pleasures of cooking Tuscan style, then sit down to enjoy our Tuscan feast with specially selected wines. Each of the four savory recipes in this menu underscores the fragrance of a single fresh herb: Basil in a bright tomato sauce for handmade cheese-filled ravioli, parsley in a refreshing pesto-like sauce sauce for perfectly roasted filet mignon, thyme in a vibrant side of string beans, sage in a creamy roasted wild mushroom risotto. And dessert is all about the contrasting flavors and textures of cranberries, apricots, lemon, and almonds, which come together in colorful, addictive nut biscotti. For a limited time, we are offering this class at a discounted price of $99 per person (regularly $110 per person).

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$99 pp | Tuscan Favorites | Friday March 29, 6PM to 9PM

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Techniques Learned:

  • Cooking with fresh herbs
  • Making pasta dough
  • Shaping and stuffing ravioli
  • Making tomato sauce
  • Making a red wine reduction
  • Roasting filet mignon
  • Roasting vegetables
  • Stirring risotto
  • Baking crispy biscotti

Springtime Seafood Feast -

  • Spaghetti ala Chitarra with Mussels & Tomatoes
  • Branzino with Artichokes, Pine Nuts, & White Wine
  • Caramelized Brussels Sprouts with Garlic & Lemon
  • Risotto with Shrimp, Asparagus, & Chives
  • Crispy Phyllo Triangles Stuffed with Apples, Walnuts, & Chocolate

Seafood scares a lot of people. How do you select it, how do you clean it, and what are the best ways to cook it? In this new class, we'll answer all these questions and more, as we cook a three-course meal featuring mussels, branzino, and shrimp. You'll learn to knead fresh pasta dough and roll it out into toothsome spaghetti, the ideal vehicle for a wine-scented mussel sauce. Branzino filets marry beautifully with artichokes and pine nuts, and they are spectacular alongside slow-roasted Brussels sprouts and a creamy shrimp risotto. We'll finish our seafood feast with crisp fruit- and chocolate-filled phyllo triangles, a sweet finale that will have you sneaking back to the kitchen for seconds.

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$110 | Springtime Seafood Feast | Saturday March 30, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Using a "guitar" for cutting spaghetti
  • Roasting fish filets
  • Caramelizing Brussels sprouts
  • Stirring perfect risotto
  • Cooking shrimp to perfection
  • Working with phyllo dough

Cooking with Wine -

  • Cheese Ravioli with Sweet Peas, Tomatoes, Cream, & White Wine
  • Chicken Scaloppine with Prosciutto & Provolone in Marsala Glaze
  • Roasted String Beans with Artichokes & White Wine
  • Risotto with Prosecco, Butternut Squash, Sage, & Leeks
  • Wine-Poached Fruit over Marsala Zabaione

Cooking with wine is a common technique in Italy. From pan sauces for pasta and meat to flavorful broths for cooking fish, wine is often the backbone of most Italian dishes. This menu features wine (white, red, dry, and sweet) in every dish. We'll prepare a succulent sauce for homemade cheese-filled ravioli using white wine, tomatoes, and cream, and stir in peas at the last moment for a pleasant sweetness and touch of spring. We'll make an intensely flavored Marsala wine reduction for chicken cutlets topped with crisp Prosciutto and oozing cheese, and roast vegetables with white wine until tender. Prosecco will deglaze the pan for our butternut squash risotto, and we'll froth Marsala into a luscious cream with eggs and sugar as a topping for our wine-poached fruit.

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$110 pp | Cooking with Wine | Friday April 5, 6PM to 9PM

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Techniques Learned:

  • Cooking with wine (red, white, sweet, and dry)
  • Making fresh egg pasta
  • Shaping and stuffing ravioli
  • Making tomato sauce with wine and cream
  • Searing chicken
  • Making a wine reduction
  • Roasting vegetables
  • Making risotto
  • Poaching fruit in wine
  • Making zabaione

Fresh Pasta Workshop: Northern Italian Favorites -

  • Garganelli with Delicate Meat Ragu
  • Garnet Yam Gnocchi in Sage Butter
  • Tagliatelle with Mushrooms & White Wine
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, delicate gnocchi, or rustic regional creations featuring heirloom flours, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three classic northern Italian pastas and pair each with their ideal sauce. We'll make hand-shaped quills called garganelli from Emilia-Romagna, tossed with a tomato-laced meat ragu; from Lombardy, feather-light yam gnocchi tossed with a fragrant sage sauce; and from Piedmont, delicate tagliatelle in a creamy mushroom and white wine sauce. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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Fresh Pasta Workshop: Northern Italian Favorites | Saturday April 6, 12PM to 3PM

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Techniques learned:

  • Making fresh pasta dough with eggs and flour
  • Making yam gnocchi
  • Using a pasta machine
  • Cutting tagliatelle
  • Shaping gnocchi
  • Shaping garganelli
  • Making sage butter
  • Making ragu
  • Making a creamy mushroom sauce
  • Making biscotti

Italian Country Cooking -

  • Handmade Tagliatelle in Velvety Asparagus Sauce
  • Slow-Cooked Chicken with Rosemary, Olives, & White Wine
  • Grilled Eggplant Bundles with Ricotta & Mint in Fresh Tomato Salsa
  • Crispy Spiced Focaccia
  • Almond-Scented Orange Cake with Fresh Whipped Cream

Join me for a brand new class devoted to the hearty country cuisine of Molise, a small, pristine region in the center of Italy just north of Puglia and across from the bay of Naples. First up, an amazing pasta dish I enjoyed in the home of a Molisano winemaker: a heavenly mingling of rustic hand-made pasta strips with a sweet, silky asparagus puree that will have you thinking of asparagus in a whole new way. As a main course, we'll slow-cook morsels of boneless chicken with plenty of fresh herbs, olives, and onions until meltingly tender. Our side dish is a colorful ode to eggplant: grilled slices of eggplant wrapped around a refreshing Ricotta and mint filling, topped with diced tomatoes and a splash of olive oil, served with a tantalizing crispy focaccia laced with fennel seeds and chili flakes. And for dessert, we'll bake a rustic orange and almond cake topped with a tuft of freshly whipped cream.

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$110 | Italian Country Cooking | Friday April 12, 6PM to 9PM

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Techniques learned:

  • Making vegetable sauce for pasta
  • Making tagliatelle
  • Slow-cooking chicken
  • Grilling eggplant
  • Making crispy focaccia
  • Whipping cream
  • Making almond cake

Spring in Tuscany -

  • Caramelized Onion & Bacon Focaccia
  • Herbed Ricotta Gnocchi with Sweet Peas, Tomatoes, & Herbs
  • Filet Mignon with Garlicky Salsa Verde
  • Roasted Cauliflower
  • Rum-Spiked Rice Pudding Torte

From the Renaissance marvels of the Uffizi Gallery in Florence to the colorful costumes of the horse Palio in Siena and the splendors of its hilltop towns, Tuscany combines art, culture, architecture, and natural beauty in a seamless tapestry. And there may be no better time to explore Tuscan cuisine than in the spring, when the markets offer a bounty of fruit and vegetables ready to be transformed into memorable meals. We'll learn to make Tuscany's focaccia, topping ours with caramelized onions, bacon, and a hint of Mascarpone cheese for a perfectly creamy texture. Next, we'll make delicate gnocchi sauced with tomatoes, sweet peas, and fresh herbs. Tuscans are quite fond of beef, and we'll roast ours after marinating it with plenty of rosemary and garlic; the meat will emerge from the oven so succulent and rosy that it requires no sauce, but we'll prepare a classic salsa verde featuring fresh parsley, garlic, and olive oil to serve alongside. We'll slow-roast cauliflower, a technique that yields the most succulent florets imaginable. For dessert, we'll cook short grain rice with milk and sugar until tender, then bake it with pine nuts and citrus zest until it sets up into a creamy, luscious torte.

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$110 | Spring in Tuscany | Saturday April 13, 12PM to 3PM

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Techniques learned:

  • Working with yeast
  • Making focaccia
  • Caramelizing onions
  • Making ricotta gnocchi
  • Roasting filet mignon
  • Making salsa verde
  • Making a sweet Tuscan rice torte

Flavors of Trentino -

  • Chive and Prosciutto Bread Gnocchi in Sage-Scented Butter (Canederli)
  • Slow Cooked Chicken Morsels with White Wine-Mushroom Sauce
  • Caramelized Brussels Sprouts with Caraway Seeds and Garlic
  • Layered Potato Gratin with Tomatoes, Pancetta, & Onions
  • Sweet Pear Tart with Buttery Crust

The cuisine of Trentino-Alto Adige is little-known outside Italy, but it is one of our favorites at home. In this new class, we'll recreate some traditional dishes from this northernmost Italian region, unveiling its Germanic and Hungarian influence and creating a true feast, northern Italian-style. To begin, we'll make canederli, plump bread gnocchi flavored with chives and a smoked Prosciutto called Speck; you can serve these gnocchi in broth, or (the way we prefer them), panfried with sage and butter until they get crisp and golden on the outside. Next, we'll slow-cook herb-marinated chicken to perfection and make a succulent sauce for it using wild mushrooms, cream, and a splash of white wine. Roasted Brussels sprouts and a layered potato gratin with Pancetta, tomatoes, and onions make the perfect accompaniment to the chicken. And for dessert, what could be better than a delectable pear and chocolate tart, encased in a buttery sweet shortcrust dough of our making?

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$110 | Flavors of Trentino | Friday April 26, 6PM to 9PM

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Techniques learned:

  • Making bread gnocchi
  • Making sage butter sauce
  • Slow-cooking chicken
  • Caramelizing vegetables
  • Making potato gratin
  • Making buttery shortcrust pastry
  • Making a delicate pear tart

Southern Italian Classics -

  • Spaghetti alla Chitarra with Slow-Cooked Ragu (Abruzzo)
  • Branzino (Mediterranean Sea Bass) with White Wine, Mussels, Cockles, and Tomatoes in Foil Packets (Naples)
  • Eggplant Caponata (Sicily)
  • Broccoli Raab & Parmigiano Bread Pudding (Puglia)
  • Fig & Walnut Biscotti (Calabria)

Join me for a brand new class on the essential techniques of Southern Italian cooking! We'll teach you to make authentic homemade spaghetti using a curious stringed instrument known as chitarra; the trick is in the dough, of course, a recipe we've perfected over many years of cooking (once you've mastered this dough, you'll be able to make any type of short or long or filled pasta... you'll be amazed at how versatile this recipe is). We'll sauce our spaghetti alla chitarra with a hearty southern Italian ragu. As a main course, we'll cook branzino filets in foil packets with mussels, cockles, tomatoes, and herbs, a technique known as al cartoccio in Italian that yields amazingly succulent results. We'll make the most addictive eggplant caponata imaginable, typical of Sicily with its sweet and sour notes of raisins and vinegar. A savory broccoli raab bread pudding rounds out the meal. And for dessert, we'll make crunchy, fig and walnut biscotti that will have you sneaking back to the kitchen for more. Even expert cooks will learn plenty in this new class, as the menu covers many of the basics of Southern Italian cuisine... and of course, after the cooking is done, we'll sit down to enjoy our southern Italian feast with specially selected wines.

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$110 pp | Southern Italian Classics | Saturday April 27, 12PM to 3PM

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Techniques Learned:

  • Using a chitarra for rolling out pasta
  • Mastering southern Italian style ragu
  • Cooking fish filets in foil packets
  • Mastering sweet and sour sauces in the Sicilian style
  • Taming bitterness in broccoli raab
  • Making savory bread pudding
  • Making biscotti

Feast in Northern Italy -

  • The Ultimate Lasagna Bolognese
  • Herb-Rubbed Filet Mignon in Salsa Verde
  • Roasted Asparagus with Parmigiano
  • Roasted Pepper Boats with Pancetta & Pecorino
  • Mom's Amazing Flourless Almond-Chocolate Cake with Rich Chocolate Ganache

This brand new class on northern Italian cuisine starts off with one of Italy's most beloved pastas: an elegant lasagna bolognese, prepared with handmade spinach pasta, layered with creamy bechamel and a sumptuous, slow-cooked ragu; once you've mastered the way to knead and roll out fresh pasta dough for lasagna, you'll be able to make all manner of fresh pasta from scratch at home. We'll roast an herb-rubbed beef tenderloin (aka filet mignon) until it is perfectly rosy, and serve it in hearty slices with a bracing caper-and-parsley sauce known as salsa verde in Italy; this recipe will not only demistify the cooking of filet mignon, it underscores the fact that a delicious, versatile sauce need not be difficult to make. We'll roast asparagus with Parmigiano, and sweet peppers with Pancetta and Pecorino, as a colorful side to our filet mignon. And for dessert, I'll share my mom's recipe for a flourless, light-as-air almond-chocolate cake napped with a thick layer of chocolate ganache... what a way to end our northern Italian feast!

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$110 | Feast in Northern Italy | Friday May 3, 6PM to 9PM

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Techniques learned:

  • Making fresh egg pasta
  • Making bechamel sauce
  • Making ragu
  • Layering lasagna
  • Roasting filet to perfection
  • Making salsa verde
  • Roasting vegetables
  • Whipping cream
  • Making flourless chocolate cake

Lunch in Southern Italy -

  • Potato Crust Pizza with Mozzarella & Tomatoes
  • Handmade Cavatelli with Roasted Broccoli, Garlic, & Crispy Bread Crumbs
  • Sea Bass with Cherry Tomatoes, Herbs, & Capers
  • Roasted Peppers with Ricotta Salata & Basil
  • Silky Espresso Tiramisu over Drunken Ladyfingers

Best known around the world for its pizza and pasta, Southern Italy's exuberant cuisine relies on sun-kissed vegetables and herbs, dried pasta, and fresh farmhouse cheeses (chief among them water buffalo's Mozzarella). We'll begin our southern Italian feast with a timeless classic: handmade potato "pizza" topped fresh tomatoes, Mozzarella, and oregano, the perfect starting point for any Italian meal. Next up: handmade cavatelli pasta tossed with garlicky broccoli and toasted bread crumbs, a vibrant dish you'll crave again and again. Our main course: wine-poached sea bass with fresh tomatoes and herbs, served with a side of roasted peppers. A classic Neapolitan dessert featuring liqueur-soaked ladyfingers and a silky espresso custard closes the meal on a decadent sweet note.

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$110 | Lunch in Southern Italy | Saturday May 4, 12PM to 3PM

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Techniques learned:

  • Making potato dough for pizza
  • Making semolina pasta
  • Shaping cavatelli
  • Steam-roasting fish filets
  • Roasting peppers
  • Making custard
  • Whipping cream

Evening in Milan -

  • Caramelized Onion & Gorgonzola Focaccia
  • Handmade Sausage Tortellini in Red Wine-Laced Tomato Sauce
  • Chicken Scaloppine in Balsamic Glaze with Basil & Shallots
  • Roasted Plum Tomatoes Stuffed with Herbed Ricotta
  • Amaretto Panna Cotta

I was born in Milan, so I often make my way over there, and whenever I do, I try to discover a new restaurant and taste the local cuisine. A savory interplay of butter, cow's milk cheeses, rice, polenta, fresh pasta, veal, beef, and pork, and humble vegetables and beans, Milanese cooking is robust, perfumed, and just right for a summer feast. We'll start our feast with homemade focaccia topped with caramelized onions; once you've mastered the focaccia dough, you'll find yourself using the recipe for bread, pizza, focaccia, even breadsticks, it's that versatile and foolproof. Next up, tortellini stuffed with sweet sausage and Parmigiano, sauced with a robust tomato sauce spiked with red wine. We'll prepare a luscious main course of tender chicken cutlets, browned in olive oil and sauced with a balsamic glaze reduction; a savory side of roasted plum tomatoes stuffed with cheese and herbs rounds out the meal. And for dessert, we'll make the lightest, creamiest panna cotta ever, hauntingly flavored with amaretto cookies for a taste and texture that is truly spectacular.

Options for this class

$110 | Evening in Milan | Friday May 10, 6PM to 9PM

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Techniques learned:

  • Working with yeast
  • Making egg pasta dough
  • Shaping tortellini
  • Making a red wine-laced tomato sauce
  • Searing chicken
  • Making a balsamic reduction
  • Making panna cotta

Fresh Pasta Workshop: Spring Edition -

  • Ricotta Gnocchi with Basil, Arugula & Olive Pesto (Tuscany)
  • Basil & Cheese Ravioli in Herb Butter (Liguria)
  • Cavatelli with Broccoli Raab and Sausage (Basilicata)
  • Baby Greens in Balsamic Vinaigrette
  • Almond Biscotti with Espresso

This is your chance to learn to make three different (and very delicious) regional Italian pastas: light-as-a-feather Ricotta gnocchi from Tuscany, sauced with the most fragrant arugula pesto imaginable; cheese-and-basil-filled ravioli tossed with a delicate herb-infused butter, a specialty of Liguria; and rustic homemade cavatelli from Basilicata, tossed with sausage and broccoli raab, so delicious dusted with Pecorino Romano. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by three fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in crunchy almond biscotti and some freshly brewed espresso.

Options for this class

$110 pp | Fresh Pasta Workshop: Spring Edition | Saturday May 11, 12PM to 3PM

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Techniques Learned:

  • Infusing herb butter
  • Making arugula pesto
  • Handling ricotta gnocchi
  • Kneading pasta dough
  • Rolling out fresh pasta
  • Working with semolina flour dough
  • Shaping ravioli
  • Shaping cavatelli

Dinner in Venice -

  • Potato & Spinach Gnocchi with Gorgonzola Cream
  • Drunken Chicken with Brandy & Porcini Mushrooms
  • Slow-Roasted Fennel with Thyme & White Wine
  • Creamy Polenta with Sage & Parmigiano
  • Amaretto & Dark Chocolate Mousse

In this brand new class devoted to the cooking of Venice, we'll learn to make five fabulous dishes... We'll begin our Venetian menu with a deeply flavored homemade pasta: light, pillowy spinach and potato gnocchi served with the most delectable Gorgonzola cream sauce imaginable. Slow-cooking chicken with brandy and aromatic herbs yields succulent results; adding porcini mushrooms elevates this delectable main course to new heights. A creamy side of roasted fennel and slow-cooked, cheese-laced polenta is a lovely counterpoint to the chicken's rich flavors, and an elegant dessert flavored with chocolate and Amaretto tops off our Venetian feast in high style.

Options for this class

$110 | Dinner in Venice | Friday May 17, 6PM to 9PM

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Techniques learned:

  • Making spinach and potato gnocchi
  • Making Gorgonzola cream sauce
  • Braising chicken
  • Making lump-free polenta
  • Roasting fennel
  • Whipping cream
  • Making chocolate ganache

Rustic Favorites -

  • Handmade Tagliatelle with Seafood Sauce
  • Roasted Chicken in Honey-Balsamic Glaze
  • String Beans with Garlic & Sundried Tomatoes
  • Risotto with Basil Pesto
  • The Ultimate Apple Puff Pastry Pie with Almond Paste Crumble

This cooking class is all about the pleasures of rustic cuisine, and features an all-star line-up of five rustic dishes from all across Italy. First up: a luscious plate of handmade tagliatelle, tossed with seafood cooked in white wine and tomatoes. Our main course: tender chicken cooked to perfection with a honey-laced balsamic sauce, quite lovely served with garlicky string beans and basil-kissed risotto. For dessert, we'll fill rounds of rich, buttery puff pastry with apples, almond paste, and brown sugar... what a heavenly combination!

Options for this class

$110 | Rustic Favorites | Saturday May 18, 12PM to 3PM

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Techniques learned:

  • Knowing when seafood is fresh
  • Cleaning and cooking mussels
  • Making a seafood sauce
  • Making fresh pasta
  • Roasting chicken
  • Making a balsamic reduction
  • Making risotto
  • Making basil pesto
  • Working with almond paste

Entertaining Italian-Style -

Why should entertaining be stressful? This menu is filled with one "wow" dish after another, but can be put together easily, and for the most part, well ahead of time, so you can enjoy your guests' company instead of fretting in the kitchen. You'll learn to make crispy, golden ravioli filled with creamy goat cheese and fresh herbs, served stacked with caramelized fennel and pear wedges, peppery arugula, and a slightly sweet balsamic glaze. Our main course: rosy filet mignon in a rich red wine sauce, so elegant with a side of roasted broccoli and light, pillowy gnocchi in sage butter. And for dessert, nothing beats a flourless chocolate cake, especially when hazelnut flour and rum are folded into the batter.

Options for this class

$110 | Entertaining Italian-Style | Friday June 14, 6PM to 9PM

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Techniques learned:

Fresh Pasta for Beginners -

This class was designed for anyone who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; ; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

Options for this class

$110 | Fresh Pasta for Beginners | Saturday June 15, 12PM to 3PM

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Techniques learned:

Neapolitan Pizza Class -

Click the image below to see a short video taken during one of our Rustico Cooking pizza classes!

Click here for a participant's blog about our pizza-making class at RUSTICO...

BONUS: Free pizza dough to take home after class!!

I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But I've found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza... delicious with a glass of sweet wine at meal's end!

Options for this class

$110 | Neapolitan Pizza Class | Friday June 21, 6PM to 8:30PM

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Techniques learned:

Fresh Pasta Workshop: Summer Favorites -

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles from the Veneto, rich, cheesy gnocchi from Tuscany, or elegant creations from the noble families of northern Italy, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three ideal summer pastas from three different Italian regions, and pair each with their ideal sauce. From the Veneto: silky reginette (curly tagliatelle) in a saffron-scented crab sauce. From Tuscany: light Ricotta gnocchi tossed with a fragrant tomato sauce studded with roasted peppers and olives. From Liguria, in Italy's north: handmade pasta coins, sauced with a delicate herb pesto. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

Options for this class

$110 | Fresh Pasta Workshop: Summer Favorites | Saturday June 22, 12PM to 3PM

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Techniques learned:

Summer Feast in Milan -

I was born in Milan and lived there until I was nine, and while some people will tell you that Milan is best known for its fashion than its cuisine, the cooking of my native city is a delicious one that deserves to be discovered. This class features some classic Milanese dishes, starting with a delicate cheese-filled pasta in sage butter. Next, we'll enjoy a perfectly roasted filet mignon accompanied by an elegant red wine sauce, my mom's roasted asparagus, and the most heavenly risotto with basil pesto. For dessert, we'll indulge in my Nonna Eva's moist, light chocolate cake, a staple on our family table since the 1940s, when my father, as a young boy, devoured a cake each afternoon with his two brothers upon returning from school.

Options for this class

$110 pp | Summer Feast in Milan | Friday June 28, 6PM to 9PM

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Techniques Learned:

Italian Seafood Feast -

The Italian seaside: lush visions of blue waters, gentle breezes, golden sun... Take a virtual journey to the Italian seaside with me in this new class devoted to the pleasures of Italian seafood cooking. We'll start off with a southern Italian take on pasta with seafood, featuring handmade cavatelli with shrimp and mussels in a light tomato and white wine sauce. We'll roll delicate fillets of branzino around sweet peppers and roast them in an elegant white wine broth, and serve a heavenly shrimp and asparagus risotto, and caramelized Brussels sprouts, alongside. We'll finish our seaside feast with a flaky apple and nut strudel garnished with a hearty scoop of vanilla ice cream; the dough for this strudel is made with extra-virgin olive oil rather than butter, and it bakes up flaky and light, the ideal complement to the sumptuous nut and fruit filling inside.

Options for this class

$110 | Italian Seafood Feast | Saturday June 29, 12PM to 3PM

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Techniques learned:

General Information & Cancellation Policy - Cooking Classes

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RUSTICO COOKING is located at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, in the heart of Midtown Manhattan. When you get to the building, just press on buzzer # 3. Visits are by appointment only.

WHEN: Daytime lunch classes begin at 12 PM, (doors open at 11:45 AM) and Evening Dinner classes start at 6 PM (doors open at 5:45PM). Classes last 2.5 to 3 hours.

GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues. If you are coming by car, park at one of many parking lots in Midtown.

WHAT TO BRING: We supply all ingredients, tools, and, of course, recipes... Aprons are the only item NOT supplied. You can bring an apron if you like, or you can purchase a handsome embroidered apron for $20.

WHAT TO EXPECT: Class size averages 16 people. Before the class starts, finger foods and water will be available for the class participants. The instructor will give a brief introduction about the class, then participants will wash their hands and people with long hair will tie their hair back (we are extremely hygiene conscious since you will be eating the food that you are preparing!). Then everybody goes in the kitchen for the cooking portion (details on that below) which lasts about 90 minutes; At the end of the cooking, people are seated and the featured menu is served along with a taste of 2 to 3 wines.

COOKING CLASS FLOW: Classes are hands-on: participants will make everything on the menu, working together as a group. To ensure everyone learn the most important parts of a given menu, key techniques (such as making fresh pasta dough from scratch for instance) will be executed by class participants individually or in small teams of 2-3 people. Other parts of the menu may involve larger teams where individuals take turns in an activity; for instance, when making risotto in a class of 16 people, it would be impossible to have 16 risotto pans at the stove, so we would have 2 pans, and participants will take turns stirring. In order to allow class participants to spend more time focusing on the relevant techniques of a given class, washing, measuring and chopping of the majority of ingredients is done before students arrive. This way, class participants can spend a longer time mastering the trickier aspects of Italian cooking; we feel that people can more easily figure out how to measure ingredients and how to get from an onion to a chopped onion, compared to knowing the technique to make (for example) amazing gnocchi every single time - so we spend more time on these more challenging techniques.

WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Add to cart" buttons (quick, easy, & secure). Within 24 hrs you will get a reservation confirmation via email; we will ask for a phone number - Please note that the telephone numbers are not used for solicitation or marketing, they are only for reaching clients in the unlikely event that a class that they have signed up for needs to be rescheduled.

PAYMENT BY PHONE: You can also call 917-602-1519 and we will take a reservation. We accept VISA, MasterCard and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form under each class description; just fill up the required information and we will sign you up for the class of your choice unless it is sold out! You can also email us indicating the class(es) that you want to join, and the name of the person that gave you the certificate(s). We will then email you back with a reservation confirmation. You can also call 917-602-1519 in order to redeem your gift certificates.

PAYMENT BY CHECK: You can also send a check payable to RUSTICO COOKING LLC to: RUSTICO COOKING, 40 West 39th Street, 3rd floor, New York, NY, 10018. Please include a note with your name, telephone number, email address, and date of the class with your check. If you have made a check payment, please call 917-602-1519 to confirm your reservation 3 days before class.

To sign up or for further information, call 917-602-1519.

To purchase a gift certificate package, click here or call 917-602-1519.

CANCELLATION POLICY: No refunds issued, only credit. For regularly priced cooking classes: minimum 7-day advance notice. For cooking classes priced at more than $110 per person: 14-day advance notice. For groups of 4 or more: 21-day advance notice.

WINTER WEATHER CONDITIONS: The same cancellation policy applies during November through April, when snowfall and other inclement weather conditions are a possibility. We are just three blocks south of the Broadway Theater district. If Broadway shows are on, classes at Rustico Cooking are on. If you live outside of NYC and are concerned about winter weather conditions hindering your transportation to the city, we suggest selecting a Spring, Summer or Fall cooking class, as we will not be able to give you credit towards a future class with less advance notice than stated above